Vendiya keerai kootu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 bunch - fresh fenugreek/vendaiya keerai leaves
  • 1 cup - tur dal
  • 1/2 cup - moong dal
  • 1/2 cup - channa dal
  • 1 - onion
  • 2 - green chillies (split lengthwise)
  • 1 - tomato
  • 2 cloves - garlic
  • A pinch of asafoetida
  • A bunch of curry leaves
  • Salt to taste
  • 1 tsp - oil

How to Make Vendiya keerai kootu

  • Clean the methi leaves and keep aside.
  • In a pressure cooker, add the tur dal, channa dal, moong dal along with asafoetida, cumin seeds, turmeric powder, chopped tomato, garlic and sufficient water. Cook it for 4 whistles.
  • Heat oil in a pan and add mustard. When they stop spluttering add the urad dal and curry leaves.
  • Add the chopped chillies and onion.
  • Saute for 5 mins.
  • Now add the cooked dal along with the methi leaves and salt.
  • Cover and cook in low flame, until the leaves are cooked.